Recipe: Perfect Chorizo Stuffed Bell Peppers

Delicious, fresh and tasty.

Chorizo Stuffed Bell Peppers. Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!

Chorizo Stuffed Bell Peppers If you want to go vegetarian with this one, I suggest either using a soyrizo product, or. Pour sauce into a glass or enamel baking dish. Arrange peppers on sauce, open side up. You can have Chorizo Stuffed Bell Peppers using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chorizo Stuffed Bell Peppers

  1. Prepare 6 of bell peppers, tops cut off and seeded.
  2. It's 1 pound of chorizo sausage.
  3. It's 1 stalk of minced celery.
  4. It's 1-2 of minced carrots.
  5. You need of Medium sized onion chopped.
  6. Prepare 4 cloves of minced garlic.
  7. It's 1 (14.5 ounce) of fire roasted chopped tomatos, or regular chopped tomatoes.
  8. It's 1 tablespoon of Worcestershire sauce.
  9. Prepare Handful of fresh parsley chopped.
  10. Prepare Handful of fresh basil chopped.
  11. You need 3/4 cup of uncooked long grain rice.
  12. It's 3/4 cup of water.
  13. You need 1/3 cup of shredded Monterey Jack cheese.
  14. Prepare 1/3 cup of shredded Cheddar cheese.
  15. You need 1/3 cup of shredded Mozzarella Cheese.
  16. You need 1 (10.75 ounce) of can of tomato soup.

Stuffed Peppers with Ground Beef and Chorizo Seasoning are a delicious, grain-free take on popular southwestern-inspired dishes. Mix sweet potatoes, beans, chorizo, serranos, and cheese together. These Mexican Stuffed Peppers are tasty deviations from typical stuffed bell peppers. Prepare for these smoky, creamy, tangy, meaty, sometimes spicy, cheesy, and all-around satisfying peppers to get you a lot of recipe requests.

Chorizo Stuffed Bell Peppers step by step

  1. Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool..
  2. Preheat oven to 350 degrees farenheit.
  3. In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses..
  4. Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top..
  5. In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes..
  6. NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa..
  7. Enjoy!.

I cooked these chorizo stuffed roasted bell peppers. The recipe is so simple and you can prepare both regularMexican pork chorizo or vegetarian chorizo. I've used both types of chorizo and both taste fantastic. Spoon chorizo mixture into each pepper and top with the remaining cheese and pepper tops. In a glass, combine the broth with tomato paste, olive oil salt and pepper.